Tracy's Make-Ahead Mashed Potatoes

• 4 lb. baking potatoes (about 10), peeled, cubed
• 1 cup KNUDSEN Reduced Fat Sour Cream
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 2 tsp. onion powder
• 1 slice OSCAR MAYER Bacon, cooked, crumbled
• 2 green onions, sliced

1. Cook potatoes in large saucepan of boiling water 10 to 15 min.
2. or until tender; drain.
3. Place potatoes in large bowl.
4. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
5. Spoon into lightly greased 2-qt.
6. casserole; cover.
7. Refrigerate up to 2 days.
8. Remove from refrigerator 30 min.
9. before baking.
10. Heat oven to 350F.
11. Bake potatoes, uncovered, 1 hour or until heated through.
12. Sprinkle with bacon and onions.

baking potatoes, cream, philadelphia, onion powder, bacon, green onions

Taken from www.kraftrecipes.com/recipes/tracys-make-ahead-mashed-potatoes-115058.aspx (may not work)